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Valdobbiadene Prosecco Frizzante DOCG
Valdobbiadene Prosecco Frizzante DOCG
Classification
Quality semi-sparkling wine produced in D.O.C.G. regions
Production area
D.O.C.G. Area lying between the towns of Conegliano and Valdobbiadene. It is a hilly area of morainic origin with calcareous soils mixed with loam and in some cases also calcareous-clayey soil.
Training system
Single espalier or double canopy with 2500 vines per hectare.
Yield per hectare
Max. 135 quintals of grapes
Secondary fermentation
The must with added yeast cultures selected by Villa Sandi is then put into vessels where fermentation takes place at a controlled temperature of 15-16°C to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content fermentation is stopped by refrigeration. After a short settling period the semi-sparkling wine is ready for bottling.
Winemaking
Whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into controlledtemperature tanks where it remains until it is used for the production of the semi-sparkling.
Pairing
The Treviso aperitif par excellence; can be drunk at any time of the day. A good accompaniment to shellfish hors-d’oeuvre and herb-based first courses
Serving temperature
6-8°C
Harvest period
Second ten days of September.
Alcohol Content
11% vo
Sugar Content
11 g/l
Acidity
5.6 g/l
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